You might not think so, but the safest knife is a sharp knife. The duller a knife's blade, the harder you have to work, the more force you have to exert, and the more likely you'll lose control of the blade and nick a finger. Not to mention a dull knife will tear herbs instead of chop, will crush fragile tomatoes instead of slice. A consistent, safe (and satisfying!) kitchen experience requires a sharp knife, a sharp knife requires proper care, and a honing steel can provide that care in just seconds.